Excellent cooking, worth a detour.
烹调出色，不容错过!  

The personality and talent of the chef and their team is evident in the refined, expertly crafted dishes.

THE ART OF SUSHI EATING @Shoukouwa reinforces the high art of savouring sushi

With the rise of sushi culture around the world and successful documentaries like ‘Jiro Dreams of Sushi’, there is now an international audience primed to indulge in the pleasure of an authentic edomae sushi experience. Sushi has been part of the Japanese culture since the 8th century, and its high-end master practitioners have continued an unbroken progression of refinement and innovation upon traditional techniques since that time, showcasing the world’s highest quality fish and ingredients.

In partnership with Japanese cuisine specialist Hanachiyo, Emmanuel Stroobant Group Luxury Collection launches Shoukouwa Sushi Restaurant, the only Japanese restaurant in Singapore being awarded 2 Michelin Stars in2016.

Hanachiyo gained knowledge of Japan’s culinary scene over a career in the luxury lifestyle industry, that includes 12 years as an art director for The Leading Hotels group, where her contributions included art direction, table coordination, and flower arrangement. In 2011 she founded The Best Table in Tokyo, a private, fine dining membership association. Members of The Best Table enjoy private events and parties where Japan’s most renowned chefs, including several three Michelin star restaurants, provide unique menus and wine pairings created specially for these occasions.

In 2012 Hanachiyo co-founded a fine dining Japanese restaurant in Hong Kong and subsequently formed a restaurant consultancy that serves restaurant clients throughout Asia, who seek to offer the finest, authentic Japanese cuisine to discerning international consumers, across genres that include sushi, teppanyaki, tempura, ramen and more.

The art of fine sushi is one that is contemplative and considered –like a Zen expression. The perfect sushi is a delicate balance of the quality of fish, proportion and temperature. The fish must be of the highest grade, undamaged during the catch, and very fresh. The rice for sushi is mixed delicately with a fine balance of rice vinegar –to allow for subtle taste without overpowering the slice of fresh fish. As the acidity of vinegar acts as a cooking agent, it is important for the sushi to be consumed within seconds of being served, picking with clean hand.

As a matter of proportion,the amount and temperature of rice for each sushi is different with different fish. A true sushi master chef will take the appropriate amount of rice, and press it for that just perfect time to get the right temperature to pair with each fish, to ensure the ideal harmony of taste and texture for consumption.